Saturday, May 5, 2012

Steamed Fish Parcels

A wok and a steamer is all you need to make this healthy dish. For a low-fat dinner that is ready in a flash, look no further than this delicious and easy-to-prepare steamed fish.


2 tablespoons Chinese rice wine (Xiao Xing wine)
2 tablespoons light soy sauce
2 teaspoons caster sugar
2 teaspoons fish sauce
2 teaspoons sesame oil
4 (about 200g each) firm white fish fillets
2cm piece fresh ginger, peeled, cut into matchsticks
2 shallots, trimmed, thinly sliced diagonally
4 Kaffir lime leaves, shredded
1 long fresh red chilli, halved, deseeded, thinly sliced
1 lemon grass stalk, thinly sliced
a few sprigs of coriander

Steamed Asian greens, to serve
Coconut rice, to serve

  1. Combine the wine, soy sauce, sugar, fish sauce and sesame oil in a shallow dish, add the fish and marinate for at least 20 minutes. 
  2. Cut out four large squares of non-stick baking paper. Top with a piece of fish and sprinkle with ginger, shallots, kaffir lime leaves, chillies, lemon grass and coriander. Drizzle approx. 2 teaspoons of sauce over fish.
  3. Fold the ends of each square around the fish to enclose and form a parcel (or use kitchen string to tie up the parcels).
  4. Steam the fish in a bamboo or metal steamer for 10-12 minutes or until fish is cooked through. Arrange fish on serving plates and sprinkle with extra coriander, shallots and chilli, if desired. Serve with steamed Asian greens and coconut rice
Notes & Tips

Steam in banana leaves instead of baking paper to impart a beautiful fragrance
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